Chicken-fried steak is a homestyle favorite featuring cubed steak that's coated in a crispy crumb mixuture, cooked in a skillet, and topped with creamy gravy.
2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 (4-ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
How to Make It
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
I thought this recipe was great. I put the crackers in a food processor, that helped, of course. I also cooked them at a slightly lower heat for longer, and they turned out great. Some basic cooking know-how and a dash of common sense will get you through most cooking situations. Mine came out just like the photo!
When I pulled the steaks out of the oil, I was a little skeptical. It looked a little mushy. But after I put it in the oven to keep them warm, the breading got crispier. The taste of the steaks was fantastic and the gravy was great.
The gravy turned out to be very tasty. I wasn't crazy about the steaks. I think mine needed to be cooked just a little bit more. I should have broken up the saltines more, as well. I used a non-stick skillet even though it said not to and it worked fine.
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